Sweet Potato Spoon Bread
Source: Martha Stewart
3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light-brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream
1. Heat oven to 400°. Bake sweet potatoes until soft when pierced with a knife,
40 to 45 minutes. Let cool. Peel, and discard skins.
2. Reduce heat to 350°. In a medium saucepan over medium heat combine cornmeal,
milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until
slightly thickened, about 10 minutes. Let cool.
3. Butter a 2-quart baking dish. Place cornmeal mixture, sweet potatoes, flour,
honey, eggs, and cream in a food processor. Process until smooth; pour into
dish. Bake until golden brown, about 45 minutes. Serve.
Serves 8 to 10